Sneak Preview: Make this almond flour and Greek yogurt dough for low-carb biscuits that are a satisfying replacement for traditional biscuits. Add cheddar cheese for maximum flavor.
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These drop biscuits probably aren’t what you grew up eating (especially if you mainly ate canned biscuits like me), but they can satisfy a craving for bread. Enjoy them with soup or for breakfast in an egg sandwich or grain-free Eggs Benedict.
What makes these biscuits different?
These biscuits are too good to be true. HONESTLY! I no longer miss traditional buttermilk biscuits made with wheat flour. Almond flour is the leading player, but Cheddar cheese puts these on my A-list.
Greek yogurt keeps them tender and flaky. Since I make my own Greek yogurt, I try adding it to recipes whenever possible. These 5-Ingredient Greek Yogurt Waffles are my latest use for Greek yogurt. They won’t disappoint.
Happy cooks report back
This is the best recipe I have come across for gluten free, low carb biscuits. I love the cheddar cheese flavor; it smells so good when I toast them in the toaster. I have modified the recipe to make a blueberry scone. I use mozzarella cheese, stevia and blueberries. I have also made cinnamon chip. Thank you for sharing. —Allison M.
How to portion drop biscuits:
Because it’s easiest to portion these out with an ice cream scoop, they are similar to drop biscuits. If you wet your fingers, you can tap them down just a little to make a smooth top so they will cook more evenly. But don’t smash them too much.
FAQ for Greek Yogurt Biscuits
The crust is brown and crunchy, while the inside is tender. You can taste the natural sweetness found in almonds. Eat with jelly or split and toast in a skillet.
Yes. Biscuits freeze well. Wrap them in plastic wrap, then place them into a plastic bag. Use within one month for the best taste.
These low-carb biscuits are also grain-free, gluten-free, high-protein, sugar-free, and HIGHLY-FLAVORED!
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Greek Yogurt Biscuit Recipe with Cheddar
- 3 cups (709 g) almond flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons (42 g) chilled butter – cut into small pieces
- ⅓ cup (66 g) unflavored Greek yogurt – very thick and cold
- 2 (100 g) large eggs – beaten
- ¾ cup (85 g) shredded Cheddar cheese
- Preheat oven to 350˚F (180˚C).
- Stir 3 cups (709 g) almond flour, 1 tablespoon baking powder, 1/2 teaspoon (½ teaspoon) baking soda, and 1/2 teaspoon (½ teaspoon) salt together in a medium bowl.
- Add 3 tablespoons (42 g) chilled butter and cut into the almond flour mixture until it resembles coarse oatmeal.
- Combine 2 (100 g) large eggs and 1/3 cup (66 g) unflavored Greek yogurt in a separate bowl before adding them to the dry mixture. Add 3/4 cup (85 g) shredded Cheddar cheese stir until all flour is lightly moistened. If the dough seems dry, add slightly more yogurt.
- Use an ice cream scoop or two spoons to dip biscuit dough onto a greased cookie sheet. With damp fingers, lightly tamp each biscuit to give it a flat top but don’t flatten.
- Bake for 15-20 minutes until golden brown.
- Biscuits are somewhat fragile when warm, so give them time to cool.
- These freeze well. Split in half and toast the cut half to make a delicious breakfast sandwich.